Silvercrest SKM 350 A1 - Manual (Page 56)

54 GB
Guacamole dip
2 avocados (very ripe)
2 cloves of garlic
1/2 lemon
1/2 teaspoon mustard
1 teaspoon oil
1-2 tomatoes (quartered)
1 tablespoon cream cheese
Sugar
Salt
Pepper
Tabasco
Blade insert8
1. Peel the avocados, remove the stones
and place in the bowl11.
2. Combine the garlic, lemon juice, mus-
tard, oil, tomatoes and cream cheese in
the bowl11. Put on the lid3 and chop
finely.
3. Season with sugar, salt and pepper and
finally with tabasco.
Yoghurt dressing
150 g natural yoghurt
3 tablespoons white wine vinegar
3 tablespoons sunflower oil
1-2 teaspoons mustard
1 pinch salt / 1 pinch sugar
Dough blade7
• Combine the natural yoghurt, the white
wine vinegar, the sunflower oil, mus-
tard, salt and sugar in the bowl11.
Place the lid3 on the bowl and mix
well.
Finely chopped garlic, chives or mixed
herbs can also be added to the yoghurt
dressing to give it the final touch.
Röstis
4 potatoes, large, floury
Salt
Pepper, ground
Nutmeg, ground
80 g butter or margarine
1. Cut the peeled potatoes into strips with
the grating disk5.
2. Place the potato mass into a cloth and
press out the liquid.
3. Sprinkle the seasoning into the potato
mixture and mix everything together.
4. Heat the butter or margarine in a pan.
5. Add the potato mass in portions into the
hot oil with a small ladle and press flat
with a spatula.
6. Now brown the röstis from both sides
until they are crisp.
Pesto (red)
150 g tomatoes (dried)
1 bunch basil
1 onion, red (quartered)
2 tablespoons pine kernels
1-2 cloves of garlic
2 teaspoons balsamic vinegar
100 ml olive oil
Salt
Pepper
Blade insert8
1. Mix the tomatoes, plucked basil leaves,
pine kernels, garlic, onions, vinegar
and oil in the bowl11. Close with the
lid3 and blend well for 1 minute on
level 2.
2. Season with salt and pepper.
NOTE: store the pesto in a screw-top jar,
covered with a layer of olive oil. It will last
for approx. 4 weeks in the refrigerator.
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